This spicy chicken dish is high on flavour and low on washing-up. Impress your friends and family this weekend by whipping up some One-pot Moroccan Chicken.
Ingredients
Serves two.
- 1 large skinless chicken breast
- 1 tablespoon olive oil
- 1/2 onion chopped
- 40g tomatoes
- 1 knob of ginger, chopped
- 1 clove of garlic
- 1/3 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/3 butternut pumpkin cut into chunks
- 200ml chicken stock
- 2 teaspoons brown sugar
- 2 teaspoons red wine vinegar
- 30g dried cherries
To serve
- Zest of half a lemon
- Pinch of mint leaves
- 30g fetta
- Couscous for two
- Natural yoghurt
Read: Classic Green Chicken Curry with a kick
Method
Season the chicken, heat some of the oil in a pan and brown the chicken on all sides. Remove the chicken from the pan and place to one side.
Mix the chopped onion, tomatoes, ginger and garlic into a chunky paste. Add the paste to the pan, fry for a minute, add the spices and cook until the onion is softened.
Return the chicken to the pan, along with the pumpkin, stock, sugar and vinegar. Simmer for 20–30 minutes until the chicken is cooked through. Lift the chicken out and place to one side again. Add the cherries to the dish and simmer while the sauce thickens.
As the sauce is thickening tear the chicken into smaller chunks. Stir the chicken back into the sauce and season to taste with salt and pepper.
Mix the lemon zest, mint and fetta together, and sprinkle over the dish. Serve with couscous and yoghurt.